Spicy Peanut Sauce With Brown Rice Noodles And Veggies
This colorful and flavorful noodle stir-fry is a delightful medley of fresh vegetables combined with tender rice noodles in a rich and tangy peanut sauce. The dish is bursting with a perfect balance of savory, spicy, and sweet flavors that will leave you wanting more. Enjoy the blend of textures and aromas in every bite, topped with fresh bean sprouts, fragrant cilantro, and a squeeze of zesty lime juice for a refreshing finish.
— Constant Cookbook
Ingredients
- Sauce:
- 2 tablespoons peanut butter
- ⅓ cup veggie broth (or water)
- ¼-1 teaspoon red chiles, crushed
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 tablespoons tamari (soy sauce)
- Everything Else:
- 4 oz brown rice noodles
- 1 tablespoon olive oil
- ½ medium onion
- 4 cups assorted veggies (cauliflower, carrots, broccoli, and/or spinach.)
- Toppings:
- Bean Sprouts
- Cilantro
- Lime juice
Instructions
- Combine all ingredients for the sauce, except the water. Stir until well combined and add just enough water to thin the sauce down so that it’s pourable. Set aside.
- Cook rice noodles according to the package. Drain, rinse, and toss with sesame oil. Set aside.
- Heat a wok or skillet over medium heat. Add the olive oil followed by the scallions. Cook for a couple minutes, just until they start to soften. Add the heartier vegetables, like cauliflower and broccoli, cook until tender. If using greens, add towards the end of cooking.
- Place noodles in a bowl and add the cooked vegetables followed by the sauce. Alternatively, you can add the sauce to the pan with the vegetables to heat the sauce. Top with cilantro, toasted sesame seeds, and scallion greens if desired.
Cook Time
15M
Prep Time
PT5M
Yield
2
Nutrition
- Calories: 429 calories
- Sugar Content: 6.1
- Sodium Content: 1040
- Fat Content: 18
- Carbohydrate Content: 59.2
- Fiber Content: 4.3
- Protein Content: 10.8
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